Recipe: Mini Blueberry Lemon Muffins

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Another blueberry recipe coming your way - we can't get enough of fat blueberries in the summertime! Everyone needs a basic blueberry muffin recipe, especially since it's surprisingly hard to get a good one in the average cafe. They're often too cakey or sweet. These are light and fluffy, and just sweet enough to be a muffin - not a cupcake.

We like our muffins absolutely popping with blueberries, and we found that we like also them best in mini size - you're guaranteed to get lots of blueberries in every bite with a one-bite muffin. Try them! They're easy and quick.

Mini Blueberry Lemon Muffins
about 3 dozen mini muffins

2 1/2 cups flour
3/4 cup light brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon finely grated lemon rind (from about 2 small lemons; squeeze for juice as well)
Juice from the two lemons
1 1/4 cup milk
1/2 cup oil
1 egg
1 pint bluberries

Heat oven to 350°F and line a mini-muffin tin with paper liners, or grease each cup.

Whisk together the flour, brown sugar, baking powder, salt, and lemon rind. In a separate bowl, whisk together the egg, lemon juice, milk and oil. Add to the flour and mix just until combined. Quickly stir in the blueberries.

Drop by spoonfuls into the prepared tins. Bake for about 15 minutes or until tops are golden and spring back when pressed.

(Image: Faith Hopler)

Per serving, based on 4 servings. (% daily value)
30.5 g (46.9%)
3.5 g (17.7%)
0.1 g
104.5 g (34.8%)
2.3 g (9.1%)
44.1 g
10.5 g (21.1%)
7.6 mg (2.5%)
518.2 mg (21.6%)

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Faith is the executive editor of The Kitchn and the author of three cookbooks. They include Bakeless Sweets (Spring 2013) as well as The Kitchn's first cookbook, which will be published in Fall 2014. She lives in Columbus, Ohio with her husband Mike.